Pre-heat oven to 300 degrees. Prepare 2 cookie sheets by lining them with parchment paper or aluminum foil.
Use your preferred method to pop the popcorn. Once it's cooled, use your hands to transfer it from one large container to another, allowing the unpopped kernels to fall to the bottom. Repeat until there are no more unpopped kernels.
In a saucepan over medium heat, combine 2 tablespoons of butter, 1 tablespoon of corn syrup, ¼ cup of water, and ¼ cup of sugar, and the full packet of gelatin. Bring the mixture to a simmer, while stirring continuously.
Stir in ¼ tsp. baking soda and stir to combine.
Pour the strawberry mixture over the popped popcorn. Using tongs, toss and coat all the popcorn evenly. Spread the coated popcorn onto two parchment-lined baking sheets.
Divide the popcorn mixture evenly onto two cookie sheets. Bake at 300 degrees for 15 minutes rotating the pans halfway through the baking process for even cooking.
Allow the popcorn to cool completely and drizzle with melted white or dark chocolate.
Place the chocolate in a microwave-safe bowl. et the microwave for 15-30 seconds intervals. After each interval, take the bowl out and stir the chocolate. This prevents hot spots and ensures uniform melting.
Drizzle the chocolate over the popcorn using a large spoon.
Break the popcorn into smaller chunks and store it in an airtight container for up to 1 month.